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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Succulent Sour Cream Pot-roast


beef

5 lb bonless rolled chuck roast
2 tablespoon unbleached flour
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup water
1 each clove garlic, pressed
2 each small onions, chopped
1/2 cup tomato sauce
1 each bay leaf
1/8 teaspoon thyme leaves
1/2 lb fresh mushrooms, sliced
2 tablespoon butter
1 cup dairy sour cream
1 single hot buttered noodles
1 single paprika

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.